Finger Lakes Blog Posts

FLX Restaurant Week: Stonecat Café

is close to completing its 15th year of operation under Executive Chef and Owner, Scott Signori. The main goal of the Stonecat since its inception in 1999 has been“to wake people up to life with dynamic, fun food and libation.” Scott and his talented team of chefs, hosts, bartenders and servers do exactly that year after year.

The culinary team focuses on using local and organic produce and meats while drawing inspiration from global culinary influences. The cuisine is constantly changing depending on what’s fresh and available and the chefs are always coming up with new dishes. Their commitment to the region’s farmers and the community­­­­ resound throughout the establishment.

The Stonecat is a very hip and lively, yet relaxed place to grab a glass of Finger Lakes wine or an innovative cocktail and enjoy a fresh and sophisticated meal accompanied by impeccable and friendly service. It’s not uncommon to catch live music while dining, whether it’s during their famous Jazz Brunch on Sundays or during Pub Night on Wednesday evenings. They also host a monthly concert featuring local bands.

The building where the restaurant is housed was formerly a roadside farm market. It is very unique to the eye on the outside with its plum and gold hues and is equally appealing in the interior which has just the right touch of shabby chic. The restaurant boasts a deck which overlooks vineyards, the lush countryside and Stonecat’s own herb and vegetable garden. It’s the perfect place to catch a Seneca Lake sunset.

Creating a three-course dinner menu for Finger Lakes Restaurant Week was easy for Chef Scott as his menus are always local focused. The appetizer on the menu is Savory Harvest Pie. It is an organic leek and butternut squash pie with greens and pumpkin seeds, finished with a sunflower-pear vinaigrette – sounds like a little slice of fall-flavored heaven.

For an entrée, the Pasture Raised Chicken Cutlet sounds to die for. It is herb-crusted and pan-friend, served with freekah-walnut pilaf, sautéed greens, and finished with a Cayuga Blue cheese cream sauce.

A fragrant Honey and Quince Cheesecake is for dessert.

Any meal at the Stonecat Café is an outstanding one and from the sounds of it, dining during Finger Lakes Restaurant Week will be no different.